The holiday season is a favorite for so many, filled with special celebrations and gatherings. They inspire happiness and joy in so many. So often, these celebrations tend to have food as the center. Choosing and preparing the right finger foods, appetizers, elegant dinner meals, and deserts is a huge part of this season.
Veal.org, funded by Beef Farmers and Ranchers, has you covered with great veal recipes for the holiday season no matter what you’re looking for. Cranberry Balsamic Veal Chops, Chili Meatballs, Crostini’s, and Stuffed Mushrooms, to name a few. The perfect holiday example is this Rosemary Roast with carrots and potatoes. It will make your holiday dinner extra special this year.
This perfectly roasted veal delivers elegant and delicious flavor for a holiday meal your family won’t forget. Top the roast with a homemade, extra flavorful, pan gravy with the drippings that tie the whole meal together.
Rosemary Roast with Carrots and Potatoes
- 5 pounds boneless veal roast
- 1/4 cup olive oil
- Kosher salt and black pepper
- 2 tablespoons fresh rosemary
- 11/2 pounds red potatoes
- 3 large carrots
- 2 cups onion
- 8 garlic cloves
- 2 cups beef broth/stock
For the Pan Gravy:
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1-2 cups beef broth/stock
- 1/4 cup whole milk
Preheat oven to 350 degrees F. Have a 13×9 roasting pan ready.
Whisk together 2 tablespoons oil, 1 teaspoon rosemary, and 1 teaspoon salt. Add the potatoes, carrots, onion, and garlic to the bottom of the roasting pan. Pour the oil mixture over the vegetables then stir until coated.
Brush the veal roast with remaining 2 tablespoons oil then rub salt, pepper, and the remaining rosemary all over the roast. Place the roast fat side up on top of the vegetables.
Pour broth over the roast then tightly cover the pan with foil. Bake for 2 1/2 – 3 hours or until the internal temperature reaches 145 degrees F for medium rare or 160F for medium. Careful not to over cook the veal. Transfer the veal to a plate and tent with foil to keep it warm. Let it rest while you make the gravy.
For the gravy: Place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid into a large measuring cup or jar and refrigerate at least 15 minutes or until the fat starts to separate and rises to the top.
Skim 4 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don’t have enough, add enough butter to equal 4 tablespoons total fat.
With the remaining liquid drippings, add enough broth to equal 2 cups.
On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan. Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
Slowly whisk in the broth mixture. Bring to a boil then cook until thickened, about 3-5 minutes.
Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out.
Slice veal roast then serve with vegetables and gravy.
Find more holiday veal recipes at https://www.veal.org/recipes/veal-holiday-recipes/